PREP TIME: 15 minutes
TOTAL TIME: 25 minutes
Serves: 6
INGREDIENTS
- 1 cup raw macadamia nuts
- 2 tablespoons olive oil
- 1/2 small yellow onion diced, about 1 cup
- 2 stalks celery chopped
- 2 small carrots peeled and chopped
- 3 cloves garlic minced
- 1 24-ounce can whole tomatoes undrained
- 2 cups vegetable broth
- 3 tablespoons nutritional yeast optional
- 1/4 cup fresh basil
For serving:
- 1 bunch green onion chopped
- hemp hearts
- macadamia nuts toasted
DIRECTIONS
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Heat the olive oil in a small (8-inch) skillet over medium-high heat. Add the onion, celery, and carrots, and sauté, stirring frequently, until veggies have softened, about 5 to 8 minutes. Add the garlic and cook another 2 minutes.
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Transfer the sautéed vegetables to a blender, along with the remaining soup ingredients. Blend on high for 2 to 3 minutes, or until soup is completely creamy.
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Serve soup with a sprinkle of hemp hearts, chopped green onion, fresh basil, toasted chopped macadamia nuts, and your favorite toasted bread.
RECIPE AND IMAGE CREDIT: